for 9 pieces

Chocolate

50 g	butter
200 g	dark chocolate (70% cocoa), finely chopped
1	red chilli, deseeded, finely chopped

Make the mixture

4	eggs
200 g	sugar
1 pinch	salt
200 g	cream cheese (e.g. Philadelphia)
1	organic lemon, use grated zest only
40 g	icing sugar
50 g	crème fraîche

Make the brownies

75 g	macadamia nuts, coarsely chopped
150 g	white flour
½ tsp	baking powder

How it's done

Chocolate

Melt the butter and chocolate in a pan on a low heat. Remove the pan from the heat, add the chilli, let the mixture cool a little.

Make the mixture

Beat the egg yolks, sugar and salt in a bowl until the mixture turns paler in colour, halve the mixture. Combine the cream cheese, lemon zest and icing sugar and fold into half the mixture. Combine the other half with the chocolate and crème fraîche.

Make the brownies

Mix together the nuts, flour and baking powder and divide evenly between the two halves of mixture, stir in. Spoon 2/3 of the pale mixture into the prepared tin and top with the dark mixture. Then spoon the remaining pale mixture on top in batches and, using a wooden skewer, create an even marbling effect.

Bake

For approx. 25 mins. in the bottom half of an oven preheated to 180°C. The brownies should still be a little gooey inside. Remove from the oven, allow to cool a little, cut into squares, remove from the tin and leave to cool on a rack.

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